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Why does food brown when cooked?
 
Chicken breast with carrots cooked at 200F   Chicken breast with carrots cooked above 300F
Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor. Shown above are two identical dishes cooked (left) below (140°C) and right at much higher temperatures. Both caramelization and the maillard reaction only occur on the right producing the noticeable brown color...Read about why foods brown


Foods
  EGGS

SCIENCE AND COOKING OF EGGS
Anatomy of a Chicke Egg
Science behind making the perfect Classic French Omlette
Eggs Safety
Buying and Storing Eggs
Egg Nutrition
Why are some eggs hard to peel?
Why do some eggs crack when boiled?
Naked Egg Experiment
  TOMATOES

SCIENCE AND COOKING TOMATOES
What are Heirloom Tomatoes?
How to Roast Tomatoes
Health Benefits of Tomatoes
Lycopene and Tomatoes


RECIPES
 

MEAT

 
  POULTRY
  VEGETABLES
  SOUPS



Culinary News
Science of Food and Taste
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WHAT ARE THE FOUR BASIC FOOD MOLECULES
WHAT ARE THE BASIC TASTES?
THE MOLECULAR BASIS OF TASTE -- TASTE MOLECULES
WHERE ARE FOODS DIGESTED?
WHAT IS FLAVOR?
WHAT IS MSG AND IS THERE A NATURAL MSG?
THE UMAMI BUZZ
WHY ARE DRIED SHITAKE MUSHROOMS MORE FLAVORFUL THAN FRESH MUSHROOMS?
WHAT ARE ARTIFICIAL SWEETENERS (SUGAR SUBSTITUTES)?
WHAT ARE INVERTED SUGARS?
WHAT IS MOLECULAR GASTRONOMY?
WHAT ARE THE HEALTH BENEFITS OF SHIITAKE MUSHROOMS?
WHAT ARE THE BEST ROAST CHICKEN RECIPES?-- A LOOK AT HOW THE BEST CHEFS APPROACH THIS RECIPE.
WHAT ARE THE BEST METHODS FOR POACHING EGGS 
WHAT IS THE SCIENCE BEHIND HOT SAUCES? WHAT ARE THE MOST POPULAR HOT SAUCE BRANDS? 
SCIENCE OF SAFFRON NEW
SCIENCE AND HEALTH BENEFITS OF GINGER NEW
SCIENCE BEHIND PULLING THE PERFECT SHOT NEW
WHAT ARE THE MOLECULES IN COFFEE BEANS NEW
ABOUT THE CAFFEINE MOLECULE NEW
Cooking Techniques
ENHANCING FLAVOR -- AND UMAMI
 

Flavor can be enhanced many ways... Umami is now the commonly used term by taste scientists for the fifth taste (the first four being salt, sweet, bitter and sour).. . Read more .

In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking.. Read more about Brining -- See also Curing --> .. Read about Curing

How to Roast Tomatoes for Umami Flavor ...

How to Freeze Zucchini Blossoms for the Autum and Winter Months.-- Science of Zucchini Blossoms -- Male vs Female Flowers
FOAMS
  Foams can produce a lighter feel than a to a thick sauce. They can provide both a tactile and textural aspects, and they can provide a visual aspect to a dish.... Read more--
SOUS VIDE COOKING
  Several chefs have claimed the perfect sous vide egg to be the 65 °C (145°F) egg where both whites and yolk have similar consistencies. Read more about Sous Vide Cooking
  With changes in how we cook and eat the fields of culinary arts and culinary science appear now to be merging into one. ..What is Molecular Gastronomy? ... Read more -- Molecular Gastronomy
BROWNING FOODS
 

Why does food on the stove top sometimes not sear? Why does food sometimes stick to the surface of a pan? Read more on Science of Browing Foods:
What is the Maillard Reaction?
What are the effects of the Maillard Reaction from Cooking?
What is Caramelization?
Why does food stick to Stainless Steel Pans?
How is heat transferred in cooking?
What are the Best Roast Chicken Recipes?
Why is humidity Important in Cooking?
Why does red meat turn brown?
Cast Iron Cooking
Cooking with a Blowtorch

SCIENCE OF SLOW COOKING
 

What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the Science of Slow Cooking (Meats) -- See Also: Important Temperatures in Cooking , Cooking with Induction Stovetops -- Why does meat shrink when cooked? -- Confit Cooking
SCIENCE OF PRESSURE COOKING
 

Pressure cookers are not only ideal for cooking many foods quickly, but some chefs consider them ideal for making quick and flavourful stocks. See Science of the pressure cooker.-- Science of Pressure Cooking.
COOKING FISH IN THE MICROWAVE
  Parchment paper is a heavy-duty paper sold on rolls in boxes, like aluminum foil and plastic wrap. It is moisture-resistant and grease-resistant making ideal for low fat cooking Read more about using parchment paper for microwave cooking fish and vegetables... Read more..
HOW TO MAKE SMOOTHER ICE CREAMS AND SORBETS
  Do you notice that your homemade ice cream is harder to scoop and is not as smooth as commercial ice cream. Find out how to make smoother ice... Read more.. And does you sorbet have too many large ice crystals ... read how to make smoother sorbets here.
 

 

 

 

 

 





Chef's Signature Dishes

Learn Chef's Signature Dishes then create your own version of a great dish....

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